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Alves ES, Ferreira CSR, Souza PR, Bruni ARS, Castro MC, Saqueti BHF, Santos OO, Madrona GS, Visentainer JV. Freeze-dried human milk microcapsules using gum arabic and maltodextrin: An approach to improving solubility. Int J Biol Macromol 2023; 238:124100. [PMID: 36958443 DOI: 10.1016/j.ijbiomac.2023.124100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 03/25/2023]
Abstract
Human milk (HM) is essential for newborns' food, but its low storage stability is a limiting factor so that microencapsulation may stabilize and protect compounds sensitive to degradation. This study investigated the action of maltodextrin and gum arabic on freeze-dried HM concerning its quality and solubility. Microencapsulation was evidenced by morphology, and all samples presented high encapsulation efficiency (>85 %), proving to be an efficient process. Furthermore, specific signals in the Fourier-Transform Infrared (FTIR) spectra indicate the interactions between the coating materials and the HM matrix. Gum arabic improved the reconstitution properties of freeze-dried HM (higher solubility, 3 % on average, and lower dissolution time, around 80 %), elucidating its high stabilization capacity, even at low concentrations (5 and 10 %). Despite the best results reached by gum arabic, the addition of maltodextrin proved effective; in other words, its low stabilization capacity enables combinations with gum arabic. A lower polidispersibility (difference of 20 % between samples: control and containing gum arabic) was also observed, which means that the encapsulated samples were more homogeneous. Therefore, through the analysis performed, we recommend using gum arabic alone or with maltodextrin to obtain HM microcapsules with a good quality of reconstitution.
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Affiliation(s)
- Eloize Silva Alves
- Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil
| | | | - Paulo Ricardo Souza
- Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil
| | | | | | | | - Oscar Oliveira Santos
- Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil
| | | | - Jesui Vergilio Visentainer
- Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil.
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UHT Milk Characterization by Electrical Impedance Spectroscopy. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Ultra-High Temperature (UHT) pasteurized milk is the most diffused variety of milk in Europe. In this paper, a method is presented, employing Electrical Impedance Spectroscopy to characterize the different commercial milks commonly available in grocery stores and supermarkets. The curves of the measured admittance allow for the classification of the type of milk (whole, semi-skimmed, fat-free) and to distinguish lactose-free milk. An electrical circuit model has been derived and different values of circuit parameters add interesting information on the classification of the samples. Furthermore, the characterization allows for the identification of the degradation of the milk before it is visible to the eye, thus highlighting the difference between storage in the fridge and at room temperature, and identifying expired milk.
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